Crock Pot Beans and Cornbread

theseasonedmom.com

Erica Steele

subheading: FOR THE BEANS:

1 lb. dried pinto beans

Cold water

4 cups low-sodium chicken broth

1 smoked ham hock (about 10 to 12 ounces)

1 large onion, chopped

1 stalk celery, chopped

4 cloves garlic, minced or grated

1 dried bay leaf

1 fresh thyme sprig (or about ½ teaspoon dried thyme)

Kosher salt and ground black pepper, to taste

Optional, for serving: chopped fresh herbs (such as thyme or cilantro), chopped raw onion, chow-chow, sour cream, or grated cheese

subheading: FOR THE CORNBREAD:

2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)

2 eggs (or 1 extra-large egg)

1 ½ cups whole buttermilk, well shaken

¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)

2 tablespoons vegetable oil or bacon grease, for coating the skillet

Directions at theseasonedmom.com

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